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Ingredientes
- 2 c. yellow cornmeal
- 1 tsp kosher salt
- 1 Tbsp. sugar
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 c. buttermilk
- 2 x Large eggs
- 1 c. creamed corn
- 2 Tbsp. canola oil
Direcciones
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking pwdr, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, Large eggs, and creamed corn, whisking together to combine thoroughly. Add in the dry ingredients to the buttermilk mix and stir to combine. If the batter won't pour, add in more buttermilk to the batter.
- Add in 2 Tbsp. canola oil to the cast iron skillet. Pour the batter into the skillet. Bake till the cornbread is golden and springs back upon the touch, about 20 min.
- Yield: 8 servingsPrep Time: 20 min
- Cooking Time: 20 min
- Difficulty: Easy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 51 | 22% |
| Total Fat 5.84g | 7% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 53mg | 18% |
| Sodium 827mg | 34% |
| Potassium 166mg | 5% |
| Total Carbs 40.4g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.83g | 3% |
| Protein 6.0g | 10% |
